Bourride of Monkfish

This is the fish dish of the Languedoc and particularly good served in the seaside restaurants here.

ingredients (for 4)

- 1 Kilo Monkfish

- 1 Leek washed peeled & sliced

- 1/2 Bulb Fennel, sliced

- 4 Cloves garlic, peeled & sliced

- Sprig Thyme,

- 2 Tablespoons Olive Oil

- 12 slices of French Bread

- 250 ml White Wine

Aioli

- 3 Fat Cloves Garlic

- 2 Egg yolks

- 2 teaspoons Dijon Mustard

- 250 ml. Olive Oil

- 250 ml Sunflower oil

method

First make the Aioli. Grate or mash the garlic with a little salt. Put into a bowl with the egg yolks and mustard. Dribble in both oils in slowly as for mayonnaise.

Heat the oven to 180 C. Now skin and fillet the monkfish and cut each fillet into even pieces - about 3 or 4 pieces per person, reserve the skin and bones.

Sweat the leek fennel and garlic gently in the olive oil for about 10 minutes until soft. Add about 250 ml of water and the white wine. Simmer these briskly together for 20 minutes and boil rapidly to reduce to about 200 mls.

Put the slices of Bread on a baking sheet and paint lightly with olive oil. Cook in the oven until golden and crisp.

Poach the pieces of monkfish very gently in the stock for 10 minutes until just cooked. Keep warm.

Divide the aioli into two bowls. Bring the stock back to the boil and add it a spoonful at a time to this aioli. When half the stock has been whisked in pour back into the pan and heat gently, whisking all the time until it thickens a little- do not let it boil.

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